Maple Butternut Squash Recipe

5 4 5
Maple Butternut Squash Recipe
Maple Butternut Squash Recipe photo by Taste of Home
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Maple Butternut Squash Recipe

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5 4 5
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For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. “You can also substitute spaghetti squash or acorn squash, but butternut is our favorite,” says Rene.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 30 min.

Ingredients

  • 1 medium butternut squash
  • 1 cup maple syrup
  • 2 tablespoons raisins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice

Directions

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Maple Butternut Squash in Taste of Home October/November 2007, p11

Nutritional Facts

3/4 cup: 224 calories, 2g fat (1g saturated fat), 5mg cholesterol, 30mg sodium, 53g carbohydrate (39g sugars, 5g fiber), 1g protein.

  • 1 medium butternut squash
  • 1 cup maple syrup
  • 2 tablespoons raisins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  1. Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender.
  2. Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture.
  3. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Maple Butternut Squash in Taste of Home October/November 2007, p11

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Reviews forMaple Butternut Squash

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leemilo User ID: 1830980 274849
Reviewed Oct. 4, 2017

"Made this yesterday and eating yummy leftovers today. Even got a complement from my husband. Natural ingredients and really good."

MY REVIEW
galinthewoods User ID: 3317961 152096
Reviewed Jan. 16, 2014

"The cardamom is a nice change from the usual seasoning."

MY REVIEW
bernerlover User ID: 2342652 154491
Reviewed Oct. 1, 2013

"this was excellent. I thought hubby was going to lick the pan for more, lol. I'm going to make it again next week. My only changes (and probably would be good either way) was I used 3 tbl butter instead of 1 and I used 1/2 cup real maple syrup and 1/2 cup regular bottled syrup. Really good!"

MY REVIEW
JaneneMarie User ID: 2544958 97882
Reviewed Nov. 3, 2008

"A+"

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